Mini Fold-Over Avocado Quesadilla Pockets

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Servings:

• Recipe serving size: 1 mini quesadilla
• Number of servings: Adjust Reset

Ingredients:

• 2 soft taco-sized flour tortillas
• 4 Tbsp. black beans, drained, rinsed and mashed
• 1/2 ripe, fresh avocado, pitted, peeled and sliced
• Small handful of fresh spinach leaves, torn into small pieces
• 6 Tbsp. shredded cheddar-jack cheese
• Spray oil, for coating pan

• Optional ingredients for serving:

• Fresh salsa
• Nonfat sour cream

Instructions:

1. Place a flour tortilla flat on a cutting board. Using a sharp knife, cut a single line from the center to the edge of the tortilla. Rotate the tortilla, if needed, so that the cut line is pointed straight down.
2. Imagine the tortilla divided into four quadrants – the first quadrant being the one directly to the left of the cut, and then moving clockwise to quadrant 2, 3, and 4.
3. In quadrant 1, spread half of the black beans to cover that area.
4. In quadrant 2, place half of the avocado slices.
5. In quadrant 3, place half of the spinach.
6. In quadrant 4, place 3 Tbsp. of the shredded cheese
7. To fold up the quesadilla, flip quadrant 1 up onto quadrant 2, and continue folding the quesadilla in a clockwise direction until it’s folded into a folded into a compact triangle. Set aside and repeat the process with the second tortilla.
8. Heat a pan over medium heat, spray pan lightly with cooking spray and using a spatula carefully place the quesadillas in the pan with the cheese layer on the bottom. Cook over medium heat until toasted and lightly browned and cheese is melted, then flip and cook the other side until toasted and lightly browned (respraying the pan if needed).
9. Serve warm with an optional side of salsa and sour cream.